Chocolate Sauce, Butterscotch Sauce, Coffee Sauce And Butter Scotch Ice Cream by Zarnak Sidhwa

Ingredients for Chocolate Sauce:

• Chocolate  6oz
• Water 1/2 cup
• Butter 2 tbsp
• Cream 1 tbsp

Method:

1. Cook chocolate whisk in butter and cream, add the water and mix well.
2. Serve hot.
   

Ingredients for Coffee Sauce:

• Water 1/2 cup
• Corn syrup 1/4 cup
• Corn flour  2 tsp
• Coffee powder 1 tbsp
• Vanilla Essence 1/2 tsp

Method:

1. In a saucepan combine water, corn syrup, corn flour and coffee powder.
2. Cook and stir over medium heat until mixture is bubbly.
3. Cook and stir for 2 minutes more.
4. Remove mixture from heat.
5. Stir in the 1/4 teaspoon vanilla.
   
6. Cover and chill sauce in the refrigerator until serving time.

Ingredients for Toffee Sauce:

• Brown sugar 3 tbsp
• Butter 4 tbsp
• Cream 300 ml

Method:

1. Melt the sugar add the butter and sift through, whisk in the cream and cook till heated through do not boil.

Ingredients for Butterscotch Sauce:

• Cream 1 cup
• Golden syrup 1/2 cup
• Brown sugar 1/2 cup
• Butter 2 tbsp
• Vanilla essence 1 tsp
• Salt a pinch

Method:

1. Boil cream, golden syrup and sugar together.
2. Simmer over low heat till melted.
3. Add butter or vanilla essence, salt, keep stirring till completely blended.
4. Remove from heat and cool completely.

Ingredients for Butterscotch Ice Cream:

• Sugar 1/2 cup
• Water 1 tbsp
• Golden syrup 1/3 cup
• Cream 2 cups
• Egg yolks 4
• Vanilla essence 1 tsp

Method:

1. Cook sugar and water till sugar dissolves, boil till dark golden.
2. Beat in the golden syrup and 1/3 cup cream, quickly.
   
3. Whisk yolks until creamy; add in the hot sauce quickly.
4. Beat a lot till creamy and thick and cool.
5. In another bowl mix remaining cream with vanilla.
6. Fold all well and freeze in an airtight box take out every3-4 hours and beat well and freeze overnight.